I’m so excited to be back in the kitchen with Made In bringing you this Weeknight Chicken Stir Fry! This is a delicious meal to throw together, and you can adjust it to use what you have on hand. Stir fries are the perfect thing to make when you are low on time or have some vegetables that need to be used. And having a great non stick cookware set to cook in makes it that much better.

rice in saucepan with stir fry

Non Stick Pans

Recently, you may have seen me cooking with my Made In Non Stick Set, and let me just say I am loving them! You already know how much I love Made In because they sell direct to consumer, so it is so well-priced and well-made!

Not only do I love cooking with these pans, but they are also toxin-free, made without PFOA, and silicone-free, unlike ceramic non stick pans. It’s nice to know that my cookware is great quality and safe to use. Plus, these Made In non stick pans last way longer than others. To get the most out of your pans, Made In has some tips to make sure you are using your non stick pans correctly!

rice and chicken and peas in pans

The Made In Non Stick Set is perfect because you get a 12″ Frying Pan, a 3.5 quart Sauté Pan, and a 2 or 4 quart Saucepan, which covers so much of your cooking needs.

For this recipe, I used the 4 quart Saucepan to make rice, and the Frying Pan to cook the vegetables and the chicken. And if you know me, you know that doing dishes is definitely not my favorite thing, so the fact that these are so easy to clean makes me SO happy.

The 4-quart Non Stick Saucepan worked perfectly for this dish to make the rice. I love to make a lot of rice so that we have plenty for the meal, and then leftovers for delicious fried rice the next day.

Green Minestrone Soup

One of the most popular recipes on the blog is our Green Minestrone soup, and this Made In set is great for it. The Saucepan is perfect for the soup itself, and the Saute Pan cooked the meatballs perfectly.

I’m loving the 4 quart Saucepan set in particular, because it’s truly the best size for my soups. And by the way, if you haven’t made the Minestrone yet, it’s a must-do. And when it’s done, add some Pistachio Pesto to your bowl to make it even more fabulous!

soup in made in saucepan

Stir Fry Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken and rice in bowl

Weeknight Chicken Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free
Print Recipe

Description

This stir fry is a delicious weeknight meal, and you can make it your own with what you have on hand!

Ingredients

4 cups cooked white rice
3 Tablespoons butter, divided
4 Tablespoons olive oil, divided

1 cup onion, chopped 

1 cup carrots, chopped

3 cloves of garlic, pressed

1 pound boneless skinless chicken breasts, sliced ¼” thick pieces

1 ½ teaspoon smoked paprika

1 ½ teaspoon garlic powder

½ teaspoon oregano

1 teaspoon salt

1 Tablespoon arrowroot powder
1 cup frozen peas
½ cup parsley, chopped finely

Instructions

In a non stick saucepan, add the rice and cook according to the package. If you are cooking your rice with water, add a tablespoon of butter, and a big pinch of salt to the rice once the water comes to a boil and continue cooking.

 

As the rice is cooking, heat 2 tablespoons of olive oil in a non stick frying pan over medium heat. Add the carrots and onions and cook until softened, about 5 to 7 minutes. While sauteing, add a pinch of salt. Add garlic and cook one more minute. Set aside.

 

In a large bowl, combine the chicken, smoked paprika, garlic powder, oregano, salt, and arrowroot powder. 

 

In the same frying pan over medium heat, heat 2 tablespoons of olive oil. Add the chicken and cook until crispy and brown on the first side, about 4 minutes. Flip the chicken and cook until golden brown, about 3 more minutes. (If you need to do the chicken in two batches, add a teaspoon more olive oil to the pan.) Add frozen peas and cook until soft, about 1 minute. Set aside.

 

Once the rice is cooked, add the carrots and onions to the rice with 2 tablespoons butter.

 

Top with the parsley and stir to combine.

 

In a large bowl or platter, add the rice, chicken, and peas and serve. 

Notes

Leftover rice is a gateway to many amazing meals. When prepping for this recipe feel free to double the amount of rice you are cooking to use as the base for a fabulous meal sometime later in the week. It can be fried up with leftover veggies and protein, topped with a fried egg, or used in a soup or stew. The possibilities are endless.